Organic Teriyaki Meatballs

I’m back! ¬†It’s nearly impossible to cook everyday with a 9 month old who wants to be attached to you 24/7, let alone take pictures and blog them, however I’m going to try my best, I swear. ūüôā ¬†Now that my daughter is eating whatever we eat, it’s somewhat easier to figure out what to make for dinner, but at the same time it’s not…if that makes any sense! ¬†There’s more of a variety of organic foods (endless!) that I can feed her, however I try to stay away from anything processed, too much soy, any sugar, as well as salt (i.e. this recipe? lol).

This recipe is something I often¬†made before my daughter was eating table food with us.¬† You can also make it with ground beef and ground pork, or just ground pork. ¬†I’ve made it with only organic ground pork in the past and it came out very moist and tender. ¬†Definitely worth a try! ¬† This recipe is adapted from here.

Organic Teriyaki MeatballsOrganic Teriyaki Meatballs

Organic Teriyaki Meatballs
Author: 
 
Ingredients
  • 1 pound organic ground beef
  • ½ cup Panko (I used plain bread crumb)
  • 1 large organic egg
  • 1 green onion, thinly sliced (I tend to use ½ medium organic yellow onion)
  • 1 organic garlic clove, pressed
  • ½ tablespoon freshly grated ginger
  • ½ teaspoon organic soy sauce
  • 10-15 cranks freshly cracked black pepper
  • Sesame seeds, for garnish
  • For the Teriyaki Sauce
  • ¼ cup organic soy sauce
  • ¼ cup water
  • ¼ cup organic brown sugar
  • ¼ teaspoon ground (or grated fresh) ginger
  • ½ tbsp rice vinegar
  • ½ teaspoon garlic powder or 1 clove of fresh organic garlic
  • 1 tablespoon organic cornstarch
  • sesame seeds to taste
Instructions
  1. Preheat the oven to 400 degrees. Place the ground meat in a large bowl. Add the grated ginger, minced garlic, green onion, egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients until evenly combined. (I use my hands.)
  2. Cover a baking sheet with foil or a Silpat. Roll the meatball mixture into small balls, or size of your choice and place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes depending on the size. I use a meat thermometer).
  3. While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar and rice vinegar. Add ginger. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  4. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high and stir until thickened.
  5. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Top with sesame seeds. I served this with rice, however you can serve it with some quinoa instead.

 

 

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Organic Bacon Quiche

About once a year, you will see a bacon quiche or two in my kitchen. This recipe is basically a heart attack in a pie crust, but boy oh boy is it good! The recipe has been passed down, and my mom continues to make it every year for the holidays. As the ingredients are very basic, it was easy to substitute in organic ingredients.

Organic Bacon Quiche Organic Bacon Quiche Organic Bacon Quiche

Bacon Quiche
Serves: 8
 
Ingredients
  • 12 Pieces Organic Bacon
  • 4 Organic Eggs
  • 2 cups Organic Heavy Cream
  • ¾ tsp Salt
  • ⅛ tsp ground nutmeg
  • ¼lb Organic shredded swiss cheese (I use closer to ½lb)
  • 1 Organic Pie Crust
Instructions
  1. After cooking bacon, drain and blot on paper towel. Crumble bacon pieces into the crust.
  2. With a wire whisk, beat the eggs, cream, salt and nutmeg, Stir in the cheese. Add mixture into the crust.
  3. Bake for 15 minutes on 425, and then lower the oven to 325 and bake for another 35 minutes. The quiche is cooked when an inserted knife will come out clean.

 

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Baked Organic Pineapple Meatballs

One of my husbands favorite foods is pineapple. ¬†I’ve had pineapple with chicken and burgers before, but never with meatballs. ¬†I came across this recipe and I figured I’d give it a try. ¬†It was a huge hit with the hubby! ¬†I will definitely be making it again! ¬†I served it over some organic Basmati rice. ¬†The rice was so delicious after soaking up the juices! I actually cut the recipe below in half since it was just the two of us eating this. Baked Organic Pineapple Meatballs Baked Organic Pineapple Meatballs

Baked Organic Pineapple Meatballs
 
Ingredients
  • 2 lbs organic ground beef
  • 2 large organic eggs
  • ½ cup organic breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ teaspoons organic Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Sauce
  • 1 cup packed organic brown sugar
  • 3 tablespoons organic cornstarch
  • 1¾ cups reserved organic pineapple juice, plus water if necessary to measure (it will be)
  • ¼ cup organic white vinegar
  • 1½ tablespoons organic soy sauce
  • 1½ teaspoons organic Worcestershire sauce
  • 1 (14 ounce) can organic pineapple tidbits (I used slices), juice drained and reserved (see above)
Instructions
  1. Preheat oven to 350F degrees.
  2. To make the meatballs combine the ground beef, eggs, breadcrumbs, salt, pepper, Worcestershire sauce and garlic powder in a bowl and mix well. Shape into 1-inch balls. Bake in the oven until slightly browned, but do not worry about cooking them all the way through as they will go back in the oven.
  3. To make sauce, combine the brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth. Add vinegar, soy sauce and worcestershire sauce; stir.
  4. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
  5. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
  6. Bake in the oven for about 30 minutes, until the sauce slightly thickens and the meatballs are thoroughly cooked.

 


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Amazing Chocolate Peanut Butter Mug Cake

The below pictures are probably some of the worst looking in my blog, but damn is this mug cake AMAZING!!! Because I’ve made mug cakes before with different recipes, and they’ve all turn out “just ok,” you could see my enthusiasm with taking theses pictures‚Ķnot. ¬†I was pregnant and craving cake, and my husband figured he’d take advantage of the situation, so we made two mug cakes. ¬†The cake is incredibly moist, with just the right amount of peanut butter. ¬†Just writing about it makes me want some NOW! ¬†I found the recipe through Pinterest, and you can access it by clicking here. ¬†It so sooo worth trying!

 

Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons gmo free flour
  • 2 tablespoons organic sugar (I use a tad bit less)
  • 1½ tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • pinch of salt
  • 3 tablespoons organic milk
  • 1½ tablespoons vegetable oil (I use organic coconut oil or avocado oil)
  • 1 tablespoon organic peanut butter (If I am using a shelf stable peanut butter with a lot of oil, I will use a little bit less vegetable oil)
Instructions
  1. In a large mug, whisk (with a fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter and mix until smooth.
  2. Cook in the microwave on high for 1 minute and 10 seconds. The cake will rise and then deflate. Let cool for a minute and feel free to add toppings. I usually like to add some TruWhip! Enjoy!

 

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Greek Black Bean Burgers

I love making black bean burgers, but most of the time I am spicing them up and adding a Mexican twist.  When I came across this recipe from Inspiring Healthy Living, I was eager to try Greek style black bean burgers, and boy were they good!  Instead of using Greek yogurt for the tzatziki (I only had flavored ones on hand), I used my favorite organic lactose free sour cream.

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Making “bread crumbs” out of the oats
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Combining all of the ingredients.
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With a sprinkle of feta on top!
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These burgers were delicious!

Greek Black Bean Burgers
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Black Bean Burgers:
  • ⅓ medium red onion, cut into wedges
  • 1 can (15-oz.) no-salt-added black beans, drained and rinsed
  • 1 tsp organic olive oil
  • 1 tsp fresh lemon juice
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 2 cloves garlic
  • Pinch of salt
  • 1 large organic egg
  • ½ cup organic whole grain oats (whole wheat breadcrumbs are also fine)
  • Homemade Tzatziki:
  • 250 g plain organic Greek yogurt (I used organic lactose free sour cream)
  • 1 organic cucumber, grated and squeezed to remove excess liquid
  • 1-2 cloves of garlic, grated
  • Lemon juice, to taste
  • organic Olive oil, to taste
  • Pinch of salt
Instructions
  1. To make the burgers, add the onion wedges to a food processor and chop. Add the black beans and pulse until the beans are partially smashed. Pour the bean and onion mixture into a bowl and mix in the olive oil, lemon juice, oregano, parsley, garlic, salt and egg. Feel free to add more olive oil if the mixture seems too dry.
  2. Add the oats to the food processor and process until they look like breadcrumbs. Add the processed oats to the bean mixture and stir until well-combined. Using your hands, form the mixture into 4 equally-sized patties. The original recipe said to stack the patties with a piece of wax paper in between each, and place into a freezer bag or container and freeze for at least 2 hours before cooking. I didn't plan that far ahead, and only chilled them in the fridge for about 20 minutes before cooking. Once they were ready, I pan fried the burgers in a little bit of olive oil until the outside is brown and slightly crisp.
  3. While your burgers are in the fridge/freezer or are cooking, prepare the tzatziki sauce. Simply combine the yogurt, grated cucumber, grated garlic, lemon juice, olive oil, and salt in a small bowl.
  4. My husband and I decided to go bunless and ate these with with a fork and knife. I added some grape tomatoes, cucumbers, and feta cheese on the top, and served it with a tomato and cucumber salad on the side.

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